Kamairicha

About this tea

Kamairicha represents less than 1% of Japanese tea production, found mainly in Kyushu where Chinese tea-making methods arrived through historical trade routes. Unlike typical Japanese steamed teas, Kamairicha uses Chinese-style pan-firing, creating a completely different flavor profile. This method predates steaming in Japan but became rare after the Meiji period's modernization.

The pan-firing occurs in large iron pans heated to 300°C, with tea makers hand-turning leaves to ensure even heating. This requires exceptional skill - too hot and leaves burn, too cool and oxidation continues. The process creates distinctive slightly curled leaves rather than the straight needles of steamed tea. Each tea maker's technique creates unique flavor signatures.

The flavor profile diverges from typical Japanese greens: toasted, nutty notes absent in steamed teas, natural sweetness with less vegetal character, clean finish without astringency, and subtle roasted aroma. The pan-firing reduces umami while developing toasted flavors similar to Chinese greens. Some describe it as Japanese leaves with Chinese soul.

Brewing recommendations: Use 1 teaspoon (3g) per 250ml cup with water at 82°C (180°F), steeping for 90 seconds. Can handle slightly higher temperatures than steamed Japanese teas. The toasted character emerges more with hotter water. Yields 3-4 infusions.

Perfect for those who find steamed Japanese teas too vegetal. Pairs excellently with grilled foods, nuts, and rice dishes. The rarity makes it a specialty worth seeking for tea enthusiasts interested in Japanese tea history. Often enjoyed by Japanese tea lovers seeking variety from ubiquitous steamed teas.